Madeline’s Paris Apple Cake with Brown Sugar Glaze

madelines paris cake

Today we spent the day at home waiting for a furniture delivery.  I really wanted to clean, but decided to put all my energy into my little girl instead.  These days will be gone before I know it, right?  The vacuüm and scrub brushes will be waiting for me tomorrow.

madeline game cropped

So we played board games including Madeline in Paris.  Dear Madeline was a childhood favorite of mine and I’m pleased Munchie adores her as well.  We spoke in bad French accents and pretended we lived “in an old house in Paris that was covered in vines.”  Munchie learned to wink.  I learned to speak Dog-Talk.

And we baked an apple cake that is already a favorite.  That sweet child named the cake Madeline’s Paris Apple Cake and I think that’s perfect.  Perhaps the French wouldn’t claim this as theirs nor consider it Parisian, but the name shall stay.

madelines paris cake bite on fork

This cake would be nice for a brunch or tea and, of course, for dessert.  We hope you enjoy this cake from our home to yours.  ♥

Madeline’s Paris Apple Cake with Brown Sugar Glaze

Madeline's Paris Apple Cake with Brown Sugar Glaze
Recipe type: Dessert
  • •3 cups flour
  • •1 & ¼ cup sugar (you can add more, but we like it not too sweet)
  • •1 tsp baking soda
  • •1 tsp salt
  • •1.5 tsp ground cinnamon
  • •1/4 tsp freshly grated nutmeg
  • •3 eggs, whisked a bit
  • •3/4 cup canola or vegetable oil
  • •1/2 cup applesauce
  • •2 tsp vanilla extract
  • •3 cups Granny Smith apples, peeled and chopped (I used 2 large apples)
  • •1/2 cup pecans, chopped
  • Brown Sugar Glaze
  • •3/4 cup brown sugar, packed
  • •1/4 cup butter
  • •1 tsp vanilla extract
  • •2 Tbsp half-and-half or cream
  1. Preheat oven to 350°. Grease a 13 x 9-in. pan (I used Baker's Joy in a glass pan). In a large bowl, mix flour, sugar, baking soda, salt, cinnamon, and nutmeg. Dig a well in the middle of the mix and set aside. To another bowl, add the eggs, oil, applesauce, and vanilla. Whisk until thoroughly combined. Mix in apples and pecans. Pour the liquid mixture into the well of the dry mixture and gently fold together just until completely combined. The batter will be fairly thick. Pour evenly into greased pan and bake for 40-45 minutes or until a toothpick inserted in center of the cake comes out clean. Set on a wire rack to cool and immediately make glaze.
  2. For Glaze: Place all ingredients in a small saucepan and cook on medium to medium-low heat, mixing constantly. Let the glaze come to a boil, turn down heat (it will continue to simmer), and stir constantly for about 3 or 4 minutes. Sugar and butter should be completely melted and smooth. Pour over hot cake and let cool before serving. *I poked holes in the cake with the thin end of a chopstick and then poured the glaze over. Not necessary, but yummy! Enjoy!





23 thoughts on “Madeline’s Paris Apple Cake with Brown Sugar Glaze

  1. I am going to make this tomorrow, Danielle! And I love that your little dumplin’ named it! She’s a keeper! 🙂

  2. I miss you two girls! I could just imagine you and little Lisi play games and acting out your Paris accents – brings back memories of my little girl and I when we had “at home” days – she just turned 25, so YES it does fly, so enjoy!! I am trying to bake more and love anything “apple” I’m on it…made my Mrs. Liebs some Banana Bread for her bday tomorrow, but if I had seen this first, she would have gotten a Madeline Paris Apple Cake :))) Love & hugs to little Lisi and please tell her that Mrs. Williams will visit sometime soon! Loveeeee you girls! xoxox p.s. hi to dad!!

    1. Hi Mona! Oh it’s her BDAY tomorrow!? Whee! Lise has a good accent…lol! She was mixing it up with a Scottish brogue. 🙂 Hugs back atcha! She will be thrilled to see you! And Happy Birthday to your BABY! Love you! xxx

  3. I always remember you making apple-y desserts — I still have your spiced apple cookie recipe from that cookie exchange years ago! This looks yummy.

  4. Hi Danielle, Just want to let you know that along with this recipe receiving most clicks, it is also my host favorite. I was hoping to make it before I had my post ready… but have to go to work this afternoon.. So hopefully will make it tomorrow. So right now your picture is on my post that will be published this evening at party time. Can’t wait to see what you will bring this week.

  5. Sure spent lots of time watching Madeline with my oldest daughter, brings back good memories! Your cake looks divine, pinning!

    We’d love to have you stop over and link this at our SUPER SUNDAY Link party, runs live now through Tuesday evening!

    Who Needs A Cape?
    Not Your Average Super Moms!

    1. Thank you so much, Lori! I’m glad it brought back a few memories–Madeline is such a favorite around her, too. Thank you for the invite as well! Have a wonderful week! ~Danielle

  6. Sounds lovely……how long do I leave it in the pan before turning out or is it served from the pan ?

    1. Hi Lynnette, I apologize for the delayed reply as I didn’t see this comment come in. I have served it from the pan, but using a butter knife to gently slide against the edges of the pan also does the trick once the cake is cooled. I have no trouble removing from the pan with Baker’s Joy. Thank you for stopping by!

  7. I made this cake today!! Only I couldn’t make the glaze because we are out of milk at the moment, but the cake was still delicious, especially with a little ice cream scoop beside. I kept wanting more!! 🙂

    1. Hi! I’m so glad you enjoyed it! Happy to read your message and see that it worked out for you. Thank you for stopping in to let me know!

  8. I make this cake several times a year, and often leave the milk/cream out of the glaze. It’s a huge hit at home, and when I bring it to work!

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